On tap at Seven Lakes Station, moderately sour Berliner Weiss adds key lime tartness to bitter lemon-bruised salting, light brettanomyces bacteria and lactic yogurt whim. Mild green grape vinegaring ups the overall sourness.
BRONX DAS BRONX BERLINER WEISSE
On tap at Beef Trust, “refreshingly sour and cloudy ale” brings cucumber-watered basil adjunct, light white peppering and lactobacillus bacteria to usual Berliner-styled lemon-soured orange rot tartness. Mild pilsner and Vienna malts caress dry straw wheat base and salty citric-herbed finish.
BRECKENRIDGE OPHELIA HOPPY WHEAT ALE
On tap at Biggie’s, brisk hop-spiced IPA fruiting gains musty honeyed wheat tone and herbal thyme snip above dry biscuity pale malts. Brusque floral-wafted Mosaic hop bittering expands lemony orange and grapefruit tang.
OSKAR BLUES PRISCILLA WHITE WIT WHEAT
On tap at Growler & Gill, stylishly faithful orange-peeled coriander briskness picks up uncanny waxed crayon-like grouting and salty lemon spritz above white wheat base. Subsidiary vanilla-spiced banana and clove sweetness as well as wispy lemon meringue, tangelo, currant and orange marmalade illusions garnish the tart citric-spiced finish.
FLAGSHIP PASTIME SUMMER ALE
On tap at Taphouse 15, easygoing baseball season brew stays ‘crisp, dry and balanced.’ Perfumed citrus spicing gently caresses astringent Noble-Saaz hop earthiness and pale wheat malting, leaving a spritzy lemony orange tingle on the tongue. In the bottle, pleasantly brusque flavors mainly at the backend. Sharp hop-spiced citric fruiting, coniferous hop pining and musky mineral grains coalesce in a moderate setting. Yellow grapefruit pith and lemon rind bittering gain lingered aspirin-like astringency.
NORTH RIVER TARWE WIT
On tap at Seven Lakes Station, admirable flagship hefe features louder hop spicing and richer body than typical stylistic fare. Sweet banana-clove entry gains zesty lemon-orange tang and herbal cologne notion above Graham Cracker-like wheat spine.
CHIMAY DOREE
Bottled since 2015 and usually reserved for Chimay Trappists, buttery soft-toned Belgian blonde contrasts sweet-honeyed fruiting with salty white-peppered herbage and lemon seltzer fizz. Vanilla-sugared banana, clove and coriander influence picks up subtle mandarin orange, blood orange, golden delicious apple, yellow peach, red currant and lemongrass illusions above peculiar oats-dried sourdough base.
EMPIRE EAST COAST AMBER ALE
On tap at George Keeley’s, robust English-styled amber ale needs more distinct flavor profile. Instead, wavering fig-dried apricot tartness, dewy earthen wood stead, musty cellar musk, wet-grained hop murk and nutty toffee reminder never fully cohere.
SAND CITY STORMBORN BLONDE
Bustling blonde lets candi-sugared Belgian yeast heighten an array of expressive flavoring. White-peppered herbage contrasts peach-banana daiquiri sweetness, tangy orange bruise, sunshiny pineapple-coconut pina colada tease and mild vanilla creaming above polite pilsner malting.
RAMSTEIN BLONDE HEFE-WEIZEN
Sharpest and most acidic Blonde on the market. Tart lemon pucker infiltrates stylish banana-clove conflux, wavered green apple souring and lightly vinous green grape esters. Limey lemon-seeded bittering and pungent pepper piquancy linger over white wheat spine.
LAGUNITAS FUSION 39: AMERICAN PALE ALE
On tap at Growler & Gill, tropical fruit melange ripens above moderate resinous hop astringency and sugar-spiced pale malting of limited edition spring seasonal. Zesty tangerine-peeled grapefruit and lemon adjuncts gain ancillary orange, mango, papaya and guava goodness.
BAMBERGER MAHR’S UNGESPUNDET HEFETUB
On tap at George Keeley’s, dry golden-bronzed Bavarian zwickel brings musty orange-dried tartness, mild raw-honeyed acridity and herbal Hallertau hop bittering to dewy earthen-grained rye breading.
